One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

Pickering high internal phase emulsions (HIPEs) were prepared using a simple one-step process that involved blending an aqueous solution (15 vol%) containing gliadin nanoparticles (GNP, 2 wt%) and gum arabic (GA, 0, 1, 2, and 4 wt%) with corn oil (85 vol%). The impact of GA addition into HIPEs on the microstructure, rheology, stability, photodegradation and bioaccessibility of the encapsulated beta-carotene was determined. The mean particle diameter of the HIPEs decreased as the GA concentration was raised. HIPEs stabilized by GNP/GA had a higher apparent viscosity and storage modulus than those stabilized by GNP alone. HIPEs stabilized by GNP/GA were formed a compact three-dimensional network that was relatively stable to pH, ionic strength, and temperature changes. Moreover, the GA improved the stability of beta-carotene encapsulated within the oil droplets and did not affect lipid digestion or carotenoid bioaccessibility. In summary, our results suggest that GNP/GA complexes may be used as effective Pickering stabilizers for creating HIPEs that could be used in the food and nutrition industries.